how to make plain punjabi lassi recipe


Definitely easy to make and absolutely delicious and one of the most popular drinks in India is the mango lassi. The lassi is originally from the Punjab region in northern India, and served as an accompaniment to spicy dishes because it has a calming power especially if you eat with cumin. The drink accompanied with everything except with desserts because it is already very sweet.


The mango lassi ingredients is easy to find and of extreme importance to Indian culture if we think for example that the mango is the fruit with which to pay homage to the gods and represents fertility and this is declined in various ways, mostly symbolic. If you think you are absolutely right but a smoothie to make a difference is the spice; absolutely not using ice to make cool lassi otherwise it loses all its flavor.

The lassi is a native of Punjab, a region located in northern India, thanks to Muslim rule saw the flourishing of a refined cuisine, which then influenced the culinary culture in the rest of the country, so that today it is more widespread is the lassi. The original recipe calls that yogurt is mixed with salt, water and spices, including the choice usually falls on the cumin. Served with spicy dishes has in fact meant to refresh the palate inflamed and this spice, just pungent, refreshing enhances the quality of the mixture of water and yogurt.

Mango Lassi Recipe

Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings


1 cup plain yogurt
1 cup milk
1 cup water
1 mango
1 cup crushed ice
3 tbsp sugar
1 tbsp ground pistachios
1 tsp ground cardamom
5 mint leaves



Method:

To make the mango pulp select ripe mangoes. Squeeze the mango by rolling it thoroughly between your hands. Cut off the tip. With firm pressure squeeze the juice into a mixing bowl.

In a blender, combine the yogurt, milk, water, mango pulp, sugar and cardamom. Whisk briskly until mixed.

Serve in tall glasses filled with crushed ice pieces. Sprinkle ground pistachios and a little cardamom over the top. Serve chilled.